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SERENITY 86

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from 15400€ per week
Crew: 4
Cabins: 4
Guests: 8
Port: Gocek

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Serenity 86 is a sleek and modern motor sailer that was launched in 2007 and has been well maintained to remain in brand new condition. Her light colour wooden interior finish is supported by spa like white bathrooms to provide a very airy and soothing ambience. Glossy mahogany strips and shiny stainless steel framing are tastefully integrated on the white coloured exterior. One of the unique distinctions of this yachts is that the quality of sound insulation used together with the fact that the generators and ventilation systems have been position far away from the cabins means that almost no noise or vibration can be heard while the air-conditioning is running. With a very comfortable aft dining area, bimini covered forward deck and a flybridge that can easily sit eight guests, this vessel offers no less exterior space than one would find in motor yachts along the 30m range. The yacht is equipped with all the modern amenities and games as well as a generous range of water sports. Serenity 86 is also a great option for guests who like to open sails to enjoy quiet crossings and take in the views.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : Outside Only
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2x Onan 22,5 kW
  • Inverter : Yes
  • Ice Maker : 200lt/hr
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

-Satellite TV in Saloon and all Cabins
-DVD/CD Player in Saloon and all Cabins
-Board Games
-Bluetooth Speakers
-WiFi
-Safety Box in Master Cabin

Watersports

Watersports

  • Dinghy size : 4.20 m Joker Tender
  • Dinghy hp : 70
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : 2
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

-1x 4,20m Joker Tender70 hp (8 guests)
-2x Single Canoes
-2x Paddle Boards
-1x Adult Water Ski
-1x Child Water Ski
-1x Wakeboard
-1x Mono Ski
-1x Kneeboard
-2x Ringos
-Snorkeling Equipment
-Fishing Equipment (2x rods, 2x longlines, 6x basic lines)

Accommodations & Specs

  • Length :
  • Cabins :
  • Guests :
  • Crew :
  • Make :
  • Built :
  • Cruising Speed :
  • Fuel Consumption :

    • -Saloon with A/C, bar, dining area for 8 guest
    -1 forward master cabin with queen size bed, bathroom, A/C
    -1 port VIP cabin with queen size bed, bathroom, A/C
    -2 starboard identical twin cabins, bathroom, A/C
    -2 separate crew quarters for 4 crew members

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Gallery

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs - Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:4
    Umit Akar|Captain Born: 0 Nation: Turkish | Languages: English, Turkish, Kurdish
    | Born: 0 | Nation:
    CAPTAIN/ Umit Akar
    Captain Umit started his career on yachts as a deckhand on charter vessels in Turkey. Upon receiving his Captains license he moved on to Captains position on private motor yachts, but his path so far also included two interesting years onboard the Bodrum Sailing Academy training vessel. He came to Serenity 86 in the winter of 2015 and with his strong sailing and charter background he has become a valuable leader of an already established team onboard. Umit is originally from Bodrum and has a wife and a little baby girl. He is passionate about his job and loves sharing the beauty of the coastline with his guests. Umit speaks Turkish and English.

    CHEF/ Nurullah Sekercioglu
    Noorie is from Sivrihisar located in the central Anatolian part of Turkey. He began his training as a chef in the armed services and later moved on to work in several restaurants in his home town. He further developed his culinary skills while working onboard cruise liners in the Caribbean and Mediterranean. For the past six years he has worked as a chef in both private and charter yachts. His hobbies include reading and playing football. Noorie speaks Turkish and intermediate level English.

    DECKHAND/ Emre Nalcakan
    Emre is simply the cutest person you can meet. He is always polite and positive and projects to anyone around him a sense of calmness and happiness. Emre has been working on yachts since two years and joined Serenity 86 in the spring of 2015. He is in charge of deck and interior upkeep as well as being the Captains right hand. The best way to describe Emre is We didnt know what was missing in our lives until we met him. Emre speaks Turkish and beginner level English.

    STEWARD/ Mahmut Esit
    Mahmut comes from Mardin which is located in the south-eastern province of Turkey and one of the oldest settled areas in upper Mesopotamia. His career as a steward started in restaurants and continued so until 2013. For over eleven years he has worked as a waiter in restaurants with international clientele and in 2014 he has decided to carry his talents to the sea by joining the team onboard Serenity 86. He likes to read a lot and listen to music in his spare time. Mahmut speaks Turkish, Kurdish and English.

    Guest Reviews

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